Boston Baked Beans: A Classic Dish, Revamped

Uncover the Rich, Flavorful History of Baked Beans and indulge in a timeless dish steeped in centuries of tradition.

From the indigenous people of the Americas who first cultivated beans to the English settlers of colonial times, baked beans have been a staple food in North America for generations.

Two different styles of earthenware Bean Pots.

From the colonial era when English settlers made use of local maple syrup and molasses, this sweetened delight has been a staple.

Slow-cooked in earthenware pots for hours to develop a rich, savory flavor, this dish is traditionally made with navy beans, molasses and salt pork or bacon. Embrace the culture of Boston and New England, where this dish remains a popular choice even today.

Take a journey back to the 1950s with this version passed down to me! Infused with navy beans, pinto beans, Great Northern beans, bay leaf, thyme, dried parsley and garlic powder, this version of the savory dish is sure to have your taste buds soaring. Satisfy your cravings with every bite and leave your family begging for more!

Ingredients

2 cups navy or pea beans (black eyed peas)

1/2 lb salt pork or bacon, diced

1/4 cup sliced onion, white or yellow

3 Tbsp molasses

2 tsp salt

1/4 tsp pepper

1/4 tsp thyme (optional)

1/4 tsp garlic powder (optional)

1/4 dried parsley (optional)

1 bay leaf

1/4 tsp English mustard

Instructions

Soak beans overnight in cold water.

The next day, simmer the beans in the same water they soaked in until tender, about 1-2 hours.

Drain into a bowl and save the liquor (cooking liquid).

Heat oven to 300 degrees F.

Place beans, pork, onion in a 2-qt bean pot.

Combine 1/2 cup of the bean liquor (cooking liquid), molasses, salt, pepper and mustard in a bowl or jar; pour over beans then add the bayleaf. Add enough of the remaining bean liquor to cover the beans and place the cover onto the pot.